SINGLE MALT DISTILLERS RECIPE

Single Malt Distillers Recipe.

Method:

• 1.     Mill the malt, then combine grain and water; use a liquid-to-grain ratio of 3:1 by weight (approx. 21 litres), with a single infusion temperature of 65ºC .
• 2.     OPTIONAL: Test the pH of the mash – the acceptable pH range for mashing is 5.2-5.8, with 5.4 being optimal. Use citric acid to lower pH and calcium carbonate to raise pH accordingly.
• 3.     Add Glucoamylase enzyme to mash and continue mashing for 60 minutes at 65ºC.
• 4.     Slowly sparge approx. 10L of 76 ºC water, collecting wort until the pre-ferment volume is around 25 litres.
• 5.     After sparge is complete, add whirlfloc tablet and increase temp to 100 ºC, boil for 10 minutes to pasteurise the mash before cooling to pitching temperature.
• 6.     Pitch yeast by sprinkling on top of the wort, allowing a ferment temperature of 20-25ºC.

• Note:

• a cooler fermentation temp will take longer to ferment, producing fewer esters and thus a cleaner, more neutral flavour. Whereas a warmer temp will allow a quicker ferment, producing more esters in the neutral spirit.
• 7.     Fermentation should be complete within 3 to 5days - wait two consecutive days of consistent, low hydrometer readings to indicate a finished ferment.
• 8.     Once ferment is complete, allow 1-2 days to allow sediment to settle before transferring into boiler; utilising a fridge for ‘cold crashing’ will allow for quicker results.
• Batch volume: 25 litres
• Pre-boil volume: 27 litres 
• Mash temp: 67°C
• Mash time: 60 mins
• Estimated O.G. :  1.088
• Estimated F.G. :   1.016